Baking/ Cookies/ Desserts

Strawberry Glazed Thumbprint Cookies

These soft, shortbread thumbprint cookies, filled with a dollop of strawberry and a drizzle of glaze, will fly off your Christmas platter so fast you may want to double the recipe!

Thumbprint cookies with flavored jams.

We’ve all had our fill of Christmas cookies at times. Same cookie recipes, different plate, right? Strawberry glazed thumbprint cookies have a visual appeal to them that is undeniable and a wonderful sweetness created by strawberry jam.

I remember when I first ate one of these at a family Christmas party. They tasted just like strawberry poptarts! The very next Christmas I begged my mom to let us add them as one of our cookies and the rest is history.

As my kids grew up, they never tired of jelly, jams and preserves. And because we often picked fruit and canned a few jars, our
strawberry glazed thumbprint cookies also became, blueberry, raspberry and apricot filled.

Ingredients for Strawberry Thumbprint Cookies

  • Butter: Adds moisture and richness to the dough.
  • Sugar: Provides sweetness.
  • Extracts: Vanilla and almond extract are used in the cookie, adding a beautiful warmth.
  • Flour: Regular all-purpose flour, helps bind the dough together and gives the cookie structure.
  • Jam: While I love strawberry jam in this cookie I’ve shown it with apricot and blueberry.
  • Glaze: The glaze for this cookie is super easy. Powdered sugar, water and vanilla, almond or lemon extract.

How to Make Thumbprint Cookies

  1. Cream Butter until light and fluffy.
  2. Beat in the granulated sugar, and vanilla and almond extract.
  3. Slowly add flour and mix on low until soft dough forms.
  4. Cover dough and chill.
  5. Scoop dough into balls.
  6. Place on cookie sheet and press center down.
  7. Fill with strawberry jam (or any other flavor) and bake.
  8. Cool and drizzle glaze over cookies.

Some prefer the smoother consistency of a jam or a preserve but if all you have is the preserve version of your favorite jam, there is no need to run out and get another jar of something else. Simply place a couple tablespoons in a bowl and press the preserves down with a spoon, fork or the back of a spatula, separating out any chunks.

Using raspberry preserves versus raspberry jam gives you a different choice. Here, you have to decide whether you want the raspberry seeds in your cookie, if not, it’s best to hunt down the jam version.

Roll dough into one inch balls, then press the back of a measuring spoon into the dough. If the sides of the dough show any signs of cracks, gently push them back together and smooth over with your finger.

Use a teaspoon to place your jam into the indent in each cookie. Your jam dollop shouldn’t be much higher than the edges of your unbaked cookie.

Pop in the oven and watch your cookies. Don’t let the edges brown or you will have a dry, crumbly cookie. Let cool on baking sheet before removing to cooling rack. Drizzle with icing and let set before putting away.

Strawberry Thumbprint Cookies

These soft, shortbread thumbprint cookies, filled with a dollop of strawberry and a drizzle of glaze, will fly off your Christmas platter so fast you may want to double the recipe!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: jam, strawberry, thumbprint cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Calories: 110kcal

Ingredients

  • ½ cup butter, room temperature (1-stick)
  • cup granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup + 2 tablespoons all-purpose flour

Glaze

  • ½ cup powdered sugar
  • ½ tablespoon water
  • ½ teaspoon vanilla extract (or lemon or almond extract)

Instructions

  • In a mixing bowl, cream butter until light and fluffy, approximately 2-3 minutes.
  • Beat in granulated sugar. Add vanilla and almond extract.
  • Slowly add flour and mix on low until soft dough forms, scraping the sides down as needed.
  • Cover dough with plastic wrap and chill for 2 hours or overnight.
  • Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  • Scoop dough with a 1-inch cookie scoop or a spoon. Roll each scoop until smooth.
  • Place on cookie sheet and press center down. Use your thumb or the back of a round measuring spoon. If the dough cracks, simply smooth it over gently with your finger before baking.
  • Fill with strawberry jam and bake for 13-14 minutes. Do not over bake or you'll get hard cookies. Allow cookies to cool before adding glaze.

Glaze

  • Whisk powdered sugar, water and vanilla. Place glaze in a sandwhich baggie and cut a small hole in one corner. Space the cookies half an inch from each other and drizzle over the cookies as a whole so as not to waste the glaze.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Fiber: 0.003g | Sugar: 11g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg

You Might Also Like

No Comments

Leave a Reply

Recipe Rating